Lemon Butter Chicken with Ravioli & Veggies
This cozy one-skillet Lemon Butter Chicken with Ravioli and fresh veggies is creamy, zesty, and packed with flavor. A comfort food meal that’s ready in under an hour and feels like a restaurant favorite!
Equipment
- Large skillet
- Tongs
- Saucepan
- Zester
- Knife
- Cutting board
Ingredients
For the Chicken & Marinade
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- salt and pepper to taste
For the Sauce
- 2 tablespoons butter
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1/2 cup heavy cream
- 1/3 cup Parmesan cheese grated
- 1 teaspoon lemon zest plus more for garnish
For the Pasta & Veggies
- 9 oz cheese ravioli fresh or frozen
- 2 cups fresh spinach
- 1 cup cherry tomatoes halved
- reserved pasta water as needed to thin sauce
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet and cook chicken 5–6 minutes per side or until golden and cooked through. Remove and set aside.
- Meanwhile, bring a pot of salted water to a boil. Cook ravioli according to package instructions (3–4 minutes). Reserve ½ cup pasta water, then drain.
- In the same skillet, melt butter over medium heat. Add garlic and sauté 30 seconds until fragrant.
- Add chicken broth and lemon juice. Scrape browned bits from the pan and simmer for 2–3 minutes.
- Lower heat and stir in heavy cream, Parmesan cheese, and lemon zest. Simmer until slightly thickened, about 2 minutes.
- Add cherry tomatoes and spinach. Stir until spinach wilts and tomatoes are slightly softened, about 2 minutes.
- Slice chicken and return to the pan along with cooked ravioli. Toss gently to coat in sauce. Add reserved pasta water as needed to loosen.
- Remove from heat and garnish with extra Parmesan, lemon zest, and fresh basil if desired. Serve immediately.
Notes
Pound chicken for even cooking. Don’t overcook ravioli—al dente is perfect. Use pasta water to adjust sauce texture. For a shortcut, use rotisserie chicken and skip the searing step.